Author

Jean L Hertzman

New Mexico State University - Cited by 864 - Food Safety - Hospitality Education - Culinary Education

Biography

School of Hotel, Restaurant and Tourism, Management New Mexico State University, USA I have PhD in Technology Management (Environment option); my PhD dissertation is  on “Assessment of Space Technology Application in Climate-Smart Agriculture Development in New Mexico State USA.
Title
Cited by
Year
An examination of social support and social identity factors and their relationship to certified chefs’ burnout
B Kang, NW Twigg, J HertzmanInternational Journal of Hospitality Management 29 (1), 168-176, 2010201
119
2010
An assessment of food safety knowledge and practices of catering employees
J Hertzman, D BarrashBritish Food Journal 109 (7), 562-576, 2007200
96
2007
Career planning strategies and skills of hospitality management students
JL Hertzman, AP Moreo, PJ WienerJournal of Human Resources in Hospitality & Tourism 14 (4), 423-443, 2015201
55
2015
Purchasing: Selection and procurement for the hospitality industry
AH Feinstein, JL Hertzman, JM StefanelliWiley, 201753201
53
2017
College students and quick-service restaurants: How students perceive restaurant food and services
YS Kim, J Hertzman, JJ HwangJournal of foodservice business research 13 (4), 346-359, 2010201
53
2010
Evaluating quality in associate degree culinary arts programs
J Hertzman, R AckermanQuality assurance in education 18 (3), 209-226, 2010201
46
2010
The value of culinary education: Evaluating educational costs, job placement outcomes, and satisfaction with value of associate degree culinary and baking arts program graduates
JL Hertzman, J MaasJournal of culinary science & technology 10 (1), 53-74, 2012201
42
2012
Towards a model of wine event loyalty
S Tanford, R Montgomery, J HertzmanJournal of Convention & Event Tourism 13 (2), 77-99, 2012201
42
2012
Developing quality indicators for associate degree culinary arts programs: A survey of educators and industry chefs
JL Hertzman, JM StefanelliJournal of Quality Assurance in Hospitality & Tourism 9 (2), 135-158, 2008200
40
2008
The industry experience gap: Hospitality faculty perceptions of the importance of faculty industry experience
KV Phelan, C Mejia, J HertzmanJournal of Hospitality & Tourism Education 25 (3), 123-130, 2013201
40
2013
Restaurant customers’ perceptions of noise and their satisfaction and loyalty behaviors
C Raab, DMV Zemke, JL Hertzman, D SinghInternational journal of hospitality & tourism administration 14 (4), 398-414, 2013201
34
2013
Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry
JL HertzmanUniversity of Nevada, Las Vegas, 2006200
34
2006
A little more noise and a little less conversation? Ambient noise in restaurants
DM Zemke, JL Hertzman, C Raab, D SinghJournal of foodservice business research 14 (3), 256-271, 2011201
31
2011
A food safety belief model for Latino (a) employees in foodservice
S Cho, J Hertzman, M Erdem, PO GarriottJournal of Hospitality & Tourism Research 37 (3), 330-348, 2013201
26
2013
Activity-based costing menu engineering: A new and more accurate way to maximize profits from your restaurant menu
C Raab, J Hertzman, K Mayer, D BellJournal of Foodservice Business Research 9 (1), 77-96, 2007200
23
2007
A suggested curriculum for associate degree culinary arts programs
JL HertzmanJournal of Culinary Science & Technology 6 (4), 256-278, 2008200
17
2008
A model of hospitality students’ attitude toward and willingness to work with older adults
J Hertzman, Y ZhongInternational Journal of Contemporary Hospitality Management 28 (4), 681-699, 2016201
15
2016
A comparative analysis of the impact of culture on university foodservice satisfaction: a pilot study
T Ruetzler, J Hertzman, J TaylorJournal of Foodservice 20 (4), 200-208, 2009200
12
2009
The effect of food safety education and work experience on knowledge, attitudes, and practices of university students
JL Hertzman, M Kitterlin, J Farrish, J StefanelliJournal of Hospitality & Tourism Education 23 (1), 1-27, 2011201
8
2011
Identifying factors that influence hospitality students’ willingness to work with older employees
YY Zhong, J HertzmanJournal of Hospitality & Tourism Education 26 (1), 21-2, 2014201
8
2014

Referred From: https://scholar.google.com/citations?user=dmyRLVIAAAAJ&hl=en&oi=sra

Cited by
Citations 864
h-index 17
i10-index 20
Recommended Journals
Open Access Journals